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Seafood processing, preservation, and analytical techniques in the age of industry 4.0

2022Journal article Open access
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dc.contributor.authorHassoun, Abdo
dc.contributor.authorSiddiqui, Shahida Anusha
dc.contributor.authorSmaoui, Slim
dc.contributor.authorUcak, İlknur
dc.contributor.authorArshad, Rai Naveed
dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorAït-Kaddour, Abderrahmane
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCâmara, José S.
dc.contributor.authorBono, Gioacchino
dc.date.accessioned2022-04-01T11:13:45Z
dc.date.available2022-04-01T11:13:45Z
dc.date.issued2022
dc.description.abstractFish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.pt_PT
dc.description.sponsorshipJosé S. Câmara and Rosa Perestrelo acknowledge FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020, and Programmatic Fund—UIDP/00674/2020, Madeira 14–20 Program, project PROEQUIPRAM—Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008), and ARDITI—Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through M1420-01-0145- FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14–20 Program) for their support. The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIAED431F 2020/12; and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295); and by the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationHassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; Garcia-Oliveira, Paula; Prieto, Miguel A.; Aït-Kaddour, Abderrahmane; Perestrelo, Rosa; Câmara, José S.; Bono, Gioacchino (2022). Seafood processing, preservation, and analytical techniques in the age of industry 4.0. Applied Sciences. ISSN 2076-3417. 12: 3, p. 1-28pt_PT
dc.identifier.doi10.3390/app12031703pt_PT
dc.identifier.eissn2076-3417
dc.identifier.urihttp://hdl.handle.net/10198/25315
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFourth industrial revolutionspt_PT
dc.subjectFishpt_PT
dc.subjectNew preservation methodspt_PT
dc.subjectEmerging technologiespt_PT
dc.subjectThermal and nonthermal processingpt_PT
dc.titleSeafood processing, preservation, and analytical techniques in the age of industry 4.0pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue3pt_PT
oaire.citation.startPage1703pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGarcía-Oliveira
person.familyNamePrieto Lage
person.givenNamePaula
person.givenNameMiguel A.
person.identifier107688
person.identifier.ciencia-id781F-C144-9DBD
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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